Treat yourself to something a little different with this Tofoo and beetroot pâté on rye with avocado
A deliciously different twist on a classic, this Tofoo and beetroot pâté on rye with avocado is our new lunchtime fave. Ten minutes prep makes it easy peasy to throw together and the horseradish gives it a great little kick!
Ingredients (serves 4)
280g Naked Tofoo
200g cooked beetroot
2tbsp creamed horseradish
4 slices rye bread
1 avocado, peeled stoned and sliced
2tbsp extra virgin olive oil
20g ready-to-eat alfalfa sprouts or cress
Method
Drain the Tofoo and pat dry, place in a food processor with the beetroot and horseradish and blitz until smooth, season to taste.
Lightly toast the rye bread and spread each slice thickly with the pate.
Top with avocado slices, drizzle each with a little olive oil and scatter alfalfa or cress over the top.
For more information, visit tofoo.co.uk
